No matter if you like your crepes savory, sweet, or somewhere in the middle, this recipe will serve you well. Get ready to master this French staple for good!
Based on comments and feedback from you all, we know that this is one of our most popular recipes. This classic crepe recipe results in a perfectly soft texture that will hold up to any fillings! If you’re having friends or family over for a morning meal this weekend, these crepes are a perfect breakfast food that can easily be tailored to any palette. All you have to do is pick out some great filling options and make them to order!
What Exactly is a Crepe?
In short, a crepe is a very thin pancake made with eggs, sugar, flour, and milk. Unlike fluffy, American-style pancakes, a crepe is flat, dense, and stuffed with yummy ingredients much like an omelet. The French (and most other Europeans) have been serving up variations of crepes for centuries, oftentimes by way of adorable street food carts!
The Secret to Great Crepes
The secret to making great crepes is two-fold. Firstly, you’ll need to follow the measurements for the batter exactly. It should be pretty watery and free of any lumps of dry ingredients. Secondly, you’ll want to nail the technique – which is much easier to do with a non-stick crepe pan. All it takes is a flick of the wrist to coat the bottom of the pan with the batter and a quick pan-fry on both sides until golden brown.
Making this Foolproof French Crepes Recipe
Preparing this simple crepes recipe only requires 5 ingredients and a quick fry on the stovetop.
- Make the Batter: First, whisk the eggs, sugar, and all-purpose flour together in a large bowl. As you continually stir, add in the milk and oil.
- Preheat the Frying Pan: Next, preheat the frying pan over medium-high heat and coat the skillet with cooking spray or butter (you’ll only need to coat the pan once, as the batter has enough oil in it to prevent sticking).
- Pour in the Batter: While lifting the frying pan with one hand at an angle, pour the crepe batter into the pan. Shifting the pan from side to side, completely coat the bottom of the pan with the batter.
- Flip the Crepe: Using a fork, flip the crepe over to cook the other side to a golden brown. Repeat until you run out of batter. Enjoy with your favorite toppings and fillings right away.
Crepes Recipe Tutorial
5 Tips for Nailing this Crepes Recipe
We’ve been making crepes for as long as I can remember. After much trial and error, these 5 tips are our top pointers to help you make the most perfect crepes possible.
- Use a blender. You can use a whisk or blender to get your batter smooth, but if you have a blender, use it! The key to getting the perfect crepes is to get all the lumps out of your batter. The smoother the batter, the more delicate, uniform, and thin your crepes will be.
- Prepare crepes with a crepe pan or non-stick pan. Crepe batter is notorious for sticking to pans. Arm yourself with a non-stick pan or invest in a crepe pan. This will also help your crepes retain a perfect circular shape and reduce the chances of tears and holes.
- Keep the heat on medium-high. Cook your crepes on medium-high heat and make sure you allow your oil or butter to pre-heat in the pan for about a minute before you add the batter. This will ensure even cooking!
- Only grease the pan once. You only need to grease the crepe pan with cooking spray or butter for the very first crepe. After that, there’s enough oil in the batter to prevent any sticking.
- Tilt your pan to coat the batter. After pouring the batter into the pan, make sure you tilt the pan around to evenly distribute it. This is how you will get that perfect and sought-after circular shape!
Hot Tip: If you are making crepes for a big group, get two pans heated up so you can cook and rotate the crepes at a faster pace.
Filling & Topping Options for French Crepes
The possibilities here are endless. Here are some of our favorite combinations.
Sinfully Sweet Crepes
- Unsalted Butter with Sugar: Simple, but delicious. This is my husband Tim and the kid’s favorite. Rub the hot crepe with butter and sprinkle with sugar!
- Lemon Curd and Ricotta: For a tangy crepe, top it with lemon curd and ricotta cheese sweetened with a little sugar and vanilla extract.
- Peanut Butter and Bananas: Slather natural peanut butter on top of your crepe, followed by slices of banana.
- Nutella and Bananas: This is perhaps the most popular crepe combination. The French love the chocolate-y, hazelnut flavor of Nutella. Spread Nutella on a hot crepe and then slice your banana into coins. Add the pieces right on top of the spread. YUM!
- Nutella and Strawberries: This is one of my favorite summertime treats. If you prefer, swap Nutella for fresh whipped cream.
- Dessert Crepes: If you’re serving up these crepes for dessert, drizzle them with chocolate sauce, fresh berries, and a scoop of vanilla ice cream.
Super Savory Crepes
- Ham and Gruyere: Ham and gruyere cheese perfectly compliment the light sweetness of the crepe. Look for thick-cut ham slices. Place the ham down first, add the cheese, and immediately wrap your crepe up so the cheese melts.
- Smoked Salmon and Cream Cheese: Smear on some cream cheese softened at room temperature, followed by thin slices of cold smoked salmon, red onion, tomato, and fresh dill.
- Spinach, Mushrooms, and Feta: This Greek-style crepe is sweet, salty, and full of veggies. Add in grilled chicken or steak if you want to pack on some protein.
If you’re serving your crepes for breakfast, pair them with some air fryer bacon or a potato mushroom breakfast to balance out the sweetness with a little bit of salty. If you’re whipping up a savory crepe for lunch, pair it with an ultimate garden salad or a Russian beet salad with garlic.
Storing, Freezing, & Reheating Crepes
Store cooked and fully-cooled down crepes in an airtight container with layers of parchment paper separating each crepe. Store in the fridge for up to five days. If you freeze them, make sure you allow them to thaw in the fridge.
Reheating Tip: To reheat crepes, pop them in the microwave for about 15 seconds.
Is crepe batter the same as pancake batter?
Crepe batter and pancake batter have some similarities, but they are quite different. Crepe batter is much thinner than typical pancake batter and contains no baking powder or baking soda. This is what makes crepes flat and dense instead of thick and fluffy like pancakes.
Do you need a crepe pan to make crepes?
It’s not 100% necessary that you use a crepe pan to make crepes. You can instead use a large non-stick skillet. That said, crepe pans are typically larger and make for the perfect-sized flat pancake.
Why are my crepes soggy?
Your crepes likely turned out soggy if you added too much batter to the pan. All you need to do is coat the pan in a very thin layer of the batter and you’ll be golden.
Why are my crepes not browning?
Your crepes aren’t browning if you have the heat set too low. For best results, keep the skillet over medium-high heat to get that signature golden brown pancake you’re looking for.
What kind of flour is used for crepes?
Regular all-purpose flour is ideal for crepes. You can also use plain wheat flour or even buckwheat flour if you’d like. That said, using either of the latter will make for a denser crepe.
Why did my crepes rip?
Your crepes will rip if you don’t add enough batter to the pan. You don’t need much, but you want to ensure that there aren’t any transparent spots when you pour the batter in.
More Sweet Breakfast Recipes to Try
- Russian Pancakes Oladi – Slavic-style buttermilk pancakes
- Crazy Easy Sourdough Pancakes – Classic pancakes with a sourdough kick
- Cottage Cheese Pancakes (Quick & Easy) – Sweet and salty pancakes
- The Best Crepe Recipe – Crepes stuffed with cottage and cream cheese
- Gather all the ingredients for the recipe.
- In a large bowl, whisk the eggs, sugar, and flour together until smooth.
- Continually stirring, add in the milk, followed by the oil.
- Preheat the frying pan until it's sizzling hot over medium-high heat. With the first crepe, use an oil spray to coat the pan. After the first one, you won't need to oil the pan, as the crepes have enough oil in them to not stick.
- While holding the frying pan in one hand, pour the crepe batter in using the other; make sure to rotate the pan from side to side to spread the batter evenly over the pan. Flip crepes by lifting the corners with a fork. Cook until golden brown on both sides. Enjoy!